In these Chorizo Sweet Potato Black Bean Tacos; a mixture of sautéed onions, cooked chorizo, roasted sweet potatoes and black beans are stuffed into toasted soft tortilla shells. Top with queso fresco, green onion and a squeeze of fresh lime.

I’m pretty obsessed with these chorizo sweet potato black bean tacos. And it’s safe to say that I’ve yet to meet a taco that I didn’t fall in love with.

Tacos are something we make quite often. Usually chicken or beef, which are typical but everyone once in a while I’ll make myself chorizo tacos. And because I’m the only one here loves sweet potatoes, I get to enjoy the leftovers for the entire week.

The filling is outrageous delicious and incredibly simple. I like to make a batch and either make tacos, put it on nachos and top with Monterey Jack cheese or eat it as a hash with a fried egg on top. So versatile!

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First things first, the sweet potato. Preheat your oven to 400°. Next, peel and slice into planks, then into strips and 1/4 to 1/2-inch cubes. Toss them onto a metal sheet pan with two tablespoons of light olive oil. Season with salt and pop into a preheated 400 degree oven to roast for 25 to 30 minutes, rotating the pan for even cooking. Do not toss while the potatoes are roasting.

Allow the sweet potatoes to cool before trying to lift them from the pan.

Next, while the sweet potatoes roast, add 1 teaspoon of olive oil into a 10-inch skillet and sauté a small yellow onion that has been diced small and a pinch of kosher salt. Cook, stirring occasionally until softened.

Then add in the chorizo and use a spatula to break it up into small crumbles. Continue to break up the chorizo until it’s fully cooked. The only chorizo I could get my mitts on was hot chorizo. I’m not sure if there is mild out there in the grocery universe but, to me, my hot chorizo wasn’t out of control spicy.

Next, to the cooked chorizo, add in all of the roasted sweet potatoes. Then to that, add a can of (drained and rinsed) black beans and then 1/2 cup of roughly chopped cilantro. Gently toss to combine.

FYI I like to heat my tortillas in a skillet (over medium heat) or I’ll wrap a stack in foil to heat in a 35o° oven until they are slightly warm, soft and pliable. YUM!

Finally, spoon the chorizo sweet potato mixture into warm, toasted flour tortillas and then top with sliced green onions and queso fresco. Lastly squeeze a wedge of lime over top which completes this taco masterpiece and now you can proceed to stuff your face.

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Yield: 10-12 soft tacos

Chorizo Sweet Potato Black Bean Tacos

Sweet potatoes are roasted and tossed with sautéed onions, cooked and crumbled chorizo, black beans and fresh cilantro. All of that gets tucked into toasted soft flour tortillas and finished with squeeze of fresh lime.

Prep Time10 minutes

Cook Time25 minutes

Total Time35 minutes

Ingredients

1 large medium to large potato, diced small

light olive oil

kosher salt

1 small yellow onion, diced small

1 pound bulk ground chorizo

1 (15 ounce) can black beans, drained and rinsed

1/2 cup roughly chopped fresh cilantro leaves

10 to 12 soft flour tortillas

sliced green onions, for serving

queso fresco, for serving

lime wedges, for serving

Instructions

Preheat oven to 400°.

Place diced sweet potatoes on a small rimmed sheet panmand toss in 2 tablespoons of olive oil and season with a few pinches of kosher salt. Roast for 25-30 minutes, rotating the pan halfway to ensure even cooking.

Meanwhile, add 2 teaspoons of oil to a 12-inch skillet and heat over medium-low. Add onions and cook 5-8 minutes or until soft. Add in chorizo, break into small crumbles and cook fully.

Once the chorizo is fully cooked, add in roasted sweet potatoes, black beans and cilantro. Stir and heat through.

In a separate skillet heat tortillas until lightly browned yet still pliable. Spoon chorizo sweet potato mixture into warm tortillas and top with green onions, queso fresco with a squeeze of fresh lime juice.

7 comments on “Chorizo Sweet Potato Black Bean Tacos”

I never met a taco I didn’t like either. Sweet potatoes are awesome here, my 2 and 4 year old love them. Perfect addition to the taco. I’m at the point in my life where I’m only making food “I Know” they will eat because I’m getting sick of wasting food and them complaining they are hungry (and my husband will tell me on the side if dinner was kind of icky!) But still!!!! Thanks a lot hubby. Anyhow, everyone will like these ~ thanks for the inspiration.

Made these for dinner last night and my husband and I just looked at each other across the table and said OMG. Thanks for another FABULOUS recipe. It’s food like this that helps us survive these LONG MICHIGAN winters. Oh, and the lunchtime leftovers were just as fantastic!

I write this review as I am licking my fingers after my third taco while contemplating my fourth…. Admittedly, I was a little worried about this recipe (I don’t know why. I was young and foolish, perhaps.) But, I had all the ingredients plus a container of guacamole, so I decided to go for it.

This will definitely be on our regular Taco Tuesday rotation. The flavor was fantastic. I diced the sweet potato small so it gave the taco a little crunch which nice. For lunch tomorrow I am going to put some of the filling over rice. I think that will be just as wonderful. ANOTHER GREAT RECIPE!